It's That Time of Year Again . . . 

The mercury is hovering around 90 and the humidity is palpable. unusual weather for September.  The trees are tinged with yellow, orange and red; blazing colors against clear blue skies.  Gardens are still thirsty and starting to look tired. Yes, fall has arrived; that magical time in the Midwest with warm days and cool nights, perfect for sleeping with the window open.  And, as some of you know, today heralds the start of my favorite time of year.

I am reminded of the season by the caramel apples that appear on grocery shelves; that salty/sweet treat that, for me, symbolizes autumn.  My affinity for caramel apples goes beyond taste.  It is comfort food that reaches back to my childhood and the family business.  You see, my dad owned a caramel apple factory.  Such wonderful memories of him, Uncle Frankie, and the immigrant Raimondi Brothers who built the machines and the business that was known as 'Beatrice Caramel Apple Company," named after the wife of one of the founders, Uncle Vito.

I remember it well; a caramel apple assembly line.  A very unique apparatus with a hub-and-spoke configuration that received an apple at the end of each arm.  A wooden stick placed in the core then grabbed by calipers to dip in velvety caramel and rolled in chopped peanuts.  To eat a warm caramel apple right off the line is "foodie nirvana."

"To everything there is a season,

and a time to every purpose under the heaven."   

Ecclesiastes 3:1

Taffy Apple Salad
The factory is long gone.  I sold the last machine 12 years ago when I closed my father's estate.  Today, I make this dish that has become a sweet reminder of my childhood.

2 cups red apples, diced and unpeeled
1 cup peanuts, chopped
1 large can chunk pineapple
2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg, beaten
1 1/2 tablespoon white vinegar
4 cups whipped cream

1.  Drain pineapple - save juice.  Mix pineapple with marshmallows and let stand overnight.

2.  Mix pineapple juice, sugar, flour, egg and vinegar together.  Heat until thickened.  Cool overnight in refrigerator.

3.  Fold whipped cream into the cooked, cooled mixture and combine with all remaining ingredients.

4.  Refrigerate for several hours before serving.

Our "Little Tike" Luke

"Hold your breath,

 Make a wish,

 Count to three.

 It's a Golden Day!"

Willy Wonka

30 on the 30th

By definition, a Golden Birthday is one in which the date of your birth matches your age.  Our son Luke will be celebrating his Golden Birthday this Friday, June 30th. And so we celebrate with him on this "birthday-of-all-birthdays" as he has been one of the greatest joys of our life these past 30 years!

The month of June, 1987, was particularly long and drawn-out for me as I was nearing the end of my third pregnancy.  My midwife calculated a mid-June delivery; the 15th came-and-went, and the week after, and then another week.  But on the morning of the 30th, I woke to what was unmistakably labor.  So we rustled-up Jake & Kate, dropped them off at Grandma Pat's, then headed to Hinsdale Hospital.  At 8:05 am an adorable, 8 lb. 7oz. little boy was born.  We named him Lucas Henry . . . Luke for short.

What a handsome little tike he was with that wavy hair and deep brown eyes!  Today he stands tall at 6'-4" with an amazing tousle of hair that he, sadly, hides under a cap.  Luke is challenged by his curly hair and has gone to great lengths to tame it.  The most extreme was the "Mohawk" he sported during his mid-20's that spiked-up about 5 inches at the center of his scalp, complete with a "Thunderbird" shaved on either side!  

Ever the artist, Luke is really quite talented and resourceful.  He can draw and paint anything that he puts his hand to.  Give him a few objects and he'll make something out of it.  These days he is in the building trade and gets to be creative and get paid for it! 

Cold weather sports are his favorite: skiing, snowboarding & hockey.  At just 5 years old, Luke skied over the bunny-hills of Michigan with a mini-pair of "Teenage Mutant Ninja Turtle" skis.  And by 10 years old, he was snowboarding down the black-diamond's of Big Sky, Montana.  Over the years I have watched him play hockey; both ice and in-line. He loved to play and was quite good at it.  But now, he keeps his interest in the sport through the Chicago Blackhawks . . . a die-hard fan, despite the distance, as he watches them from afar in Scottsdale, AZ. 

So Happy Birthday Luke!  Dad & I are so proud of the man you have become. You have made your way in the world off-the-beaten-path and may you always find joy in your journey;)

"Train up a child in the way that he should go
and when he is old he will not depart from it."

Proverbs 22:6

Rigatoni with Bolognese Sauce (adapted from Wolfgang Puck)
This dish takes quite a bit of time but is well-worth the effort.  I clipped it from the Chicago Tribune many years ago.  It is Luke's favorite;)

1 tablespoon, plus 1/4 cup olive oil
1 pound ground beef
1 teaspoon salt
   freshly ground black pepper
2 cloves garlic
1 shallot
1/2 cup red wine
3 28-ounce cans crushed tomatoes
3 tablespoons sugar
2 tablespoons tomato paste
4 sprigs parsley
2 each: rosemary & basil sprigs, bay leaves
1 sprig oregano
1 teaspoon whole black peppercorns
1 each, finely diced: onion, carrot, celery rib
2 cups chicken broth
1/2 teaspoon red pepper flakes
To finish:
6 tablespoons butter
1 cup chicken broth
1 teaspoon minced fresh oregano leaves
2 pound rigatoni
1/4 cup Parmesan cheese

1.  Heat 1 tablespoon olive oil in large pot over medium heat.  Add beef and cook until browned.  Season with 1/2 teaspoon salt and pepper to taste.  Add garlic & shallot; cook about 3 minutes.

2.  Stir in wine and simmer until almost evaporated.  Stir in tomatoes, sugar and tomato paste.  Tie herbs and peppercorns inside a square of cheesecloth, securing it with kitchen string; add to pan.  Heat to a boil; reduce heat to simmer.  Cook, stirring often, 45 minutes.

3.  Meanwhile, heat remaining 1/4 cup olive oil in a small skillet over medium-high heat; add the onion and carrot.  Cook 1 minute; stir in celery.  Cook until onions are translucent, about 2 minutes.  Season with remaining 1/2 teaspoon salt and pepper to taste; set aside.  Remove the seasoning sachet from the sauce; stir in the onion mixture and broth.  Cook, stirring occasionally, until thick, about 30 minutes.  Stir in red pepper flakes.

4.To finish, melt the butter in a large skillet or Dutch oven over medium heat.  Stir into Bolognese Sauce.  Stir in the broth and oregano.  Adjust seasoning if necessary.

5.  Cook rigatoni according to package directions; drain.  Ladle sauce over pasta and serve with Parmesan cheese.

Serves 6 with plenty of leftover sauce!

Buon Appetito!

Joe Battaglia

Uncle Joe

On Sunday, March 19th, the feast of St. Joseph will be celebrated throughout the Roman Catholic Church.  For Italian-Americans it is as significant as St. Patrick's Day is to the Irish.  Here in Chicago there will be St. Joseph's Tables to celebrate the feast along with the traditional confection called "Zeppole."  It is a doughnut of sorts with a custard filling and a dollop of whipped cream and a maraschino cherry on top.  It can be found in bakeries during the first few weeks of March; all "legal," of course, given the Lenten fast.

My dad was always proud of his name.  He felt a special kinship to St. Joseph; to have the same name as the earthly father of Jesus.  The man who, as a carpenter, would train his son to master his craft.  My dad took fatherhood seriously and, like Joseph, he taught his both sons his merchant trade.

To all those who knew and loved him, Dad was "Uncle Joe."  He was gregarious, funny and the most positive person I have ever known.  Born of two Italian immigrants from the island of Sicily; his father Agosto, from Palermo, and his mother Lucia, from Taormina.  The youngest of six children, Giuseppe was a twin along with his special sister, Guiseppina.  They were raised on Lockwood Avenue in Chicago.  He would garner only one diploma from eighth grade despite the privilege of attending military academy.  That said, he went on to serve for four years in the army during World War II as head quartermaster at Fort McCoy in Wisconsin. 

Dad idolized his father and eventually followed him into the family business.  August Battaglia Company was one of the first tenants of the South Water Market Produce Terminal in 1926.  He often recalled how fun it was to work with his father and two brothers.  Grandpa Battaglia would cook lunch for his boys to make sure they were taken care of despite the long days that began at 2:00 am when the farmers brought their produce to market.  Dad was very entrepreneurial and grew the business into a food distributorship and a peanut processing plant.  Many will remember him by the little gold "peanuts" that he gave away.

Dad was one of those individuals that left an impression on people.  Besides having quite a physical presence, he was a character who could strike-up a conversation with anyone and talk about anything.  He was so engaging and inquisitive; always full of questions.  I miss those conversations.  Still, I remember him by the many sayings as he waxed philosophical:

• If you are smart, you don't pick your spots to be smart.  You're smart all the time.
• You test the horse going uphill; not going down.
• Show me a busy person and I will show you a person with time.
• You can lead a horse to water, but a pencil must be lead.

"My son, pay attention to what I say;

turn your ear to my words.

Do not let them out of your sight,

keep them within your heart;

for they are life to those who find them

and health to one's whole body."

Proverbs 4: 20-22

Aglio e Olio

My dad was an amazing cook.  He could take just about anything in the cupboard or fridge and make a meal of it.  His most simple dish was spaghetti with a garlic and olive oil sauce, "Aglio e Olio."  When we smelled the strong fragrance of garlic coming from the kitchen, we knew he was cooking up a bowl of this Italian elixir; sure to cure any cold! 

     6 quarts water

     2 3/4 teaspoons salt

     1 pound spaghetti

     6 tablespoons olive oil

     10 garlic cloves, minced

     1/2 cup flat-leaf parsley, chopped

     1/2 teaspoon crushed red pepper

     1 cup grated Parmegiano cheese

Bring water and 2 teaspoons of salt to a boil in a large pot.  Stir in pasta, partially cover, and return to a boil, stirring frequently.  Cook 6 minutes or until pasta is al dente.  Drain pasta in a colander over a bowl, reserving 1 cup cooking water. 

While pasta cooks, heat oil in a large skillet over medium heat.  Add garlic, cook 2 minutes or until beginning to turn golden, stirring constantly.  Remove from heat; stir in remaining 3/4 teaspoon of salt, reserved 1 cup cooking water, parsley and pepper.

Add pasta to pan, stirring well to coat.  Return pan to medium heat, cook 1 minute, tossing to coat.  Place 1 cup pasta mixture in each of 8 bowls; sprinkle each serving with 2 tablespoons cheese.  Serve immediately.  Yield: 8 servings.

Abbondanza!

Detail of a typical "transition"

Getting from Point A to Point B

In my world of interior design we refer to a "transition" as a verb meaning "movement from one space to another."  We also make provision for a "transition" (a noun) that bridges two dissimilar materials on the floor. The goal is to create a smooth passage over the joint where the materials meet; a metaphor for my message this month.

On January 1st we transitioned into a new year.  These first few weeks our nation has observed the end of one administration and tomorrow, the beginning of another.  This particular event is considered a "peaceful transition of power." One that has made our Democracy so distinct on the world's political stage.

And so we say "good bye" to the Obamas . . . our first African-American President whose vision guided us through some turbulent times and First Lady Michelle; a strong, beautiful woman; the perfect compliment to Barack.  And in less than twenty-four hours, we will witness the pomp & circumstance of the inauguration of our 45th President, Donald Trump.  He, along with our new First Lady, will usher in a new chapter of our executive branch of government.  Welcome, Donald & Melania!

The recent rhetoric that has surrounded this transition has not been fitting of our great nation.  Such rancor and acrimony! Have we Americans forgotten to respect the office of the President of the United States?  Whether we dislike the person or the party is irrelevant now.  An election occurred and a winner was named.  We will have the opportunity to voice our discontent through the next election.  Until then, why don't we pull together and become, ". . . a kinder, gentler nation," as our elder statesman, President George H. W. Bush so eloquently said. 

For my part, scripture reminds me to, "Pray especially for rulers and their governments to rule well so we can be quietly about our business of living simply, in humble contemplation." (1 Timothy 2:1-3 The Message)  May I recommend that we all do the same?

Sovereign God, Ruler of the Universe, I pray for wisdom for our new President Trump.  May he practice humility in his service to our country.  Please grant him good health and strength during his time in office.  Bless him and his administration as they lead our great nation. Amen.

                              ____________________________________________________________

Transitions make people uneasy . . . not knowing what to expect, fearing the worst.  We need reassurance; a comforting bowl of soup.  This potato-cheese soup is the perfect antidote for a cold January Inaugural.  It is a modified version from my favorite recipe book, "New Recipes from Moosewood Restaurant." Served with crusty bread and butter it is a meal in itself.  Cheers!

Very Creamy Potato-Cheese Soup

     4 tablespoons butter
     2 cups chopped onions
     1 large garlic clove, minced
     2 large potatoes, unpeeled and coarsely chopped
     4 1/2 cups stock, vegetable or chicken
     1 teaspoon caraway
     4 ounces Neufchatel cream cheese
     1 cup grated cheddar cheese
      salt & pepper to taste

In a large soup pot, saute the onions, garlic and caraway in the butter until the onions are translucent.  Add the potatoes and carrots and saute for 5 to 10 minutes longer.  Add the stock and simmer until the vegetables are tender.

Puree the vegetables with the cream cheese  in a blender or food processor.  Return to the soup pot.  Season with salt & pepper.  Stir in the cheddar cheese and reheat gently.

Serves 4 - 6

A Year in Words

Several years ago my friend Joanne told me that she shares a special New Year's tradition with her mom and sister. They each select a "Word of the Year" and tell why it was chosen.  What a great idea for someone who loves words; someone like me . . . so, I tried it out for myself.  The first year I selected the word "Wonder" (the noun).  I like the sound and feel of it; having that child-like curiosity . . . astonishment.  By definition, it is, "a feeling of surprise . . . caused by something beautiful, unexpected or inexplicable."  It was fun to interject "wonder" into my dialogue that year.  But as with most New Year's beginnings, usage waned with each passing month.

So here I am in the final days of 2016, the year of "surreal" according to Merriam Webster, needing to select my new word.  I am in a bit of a quandary with so many good words out there.  I could take the predictable route and pick from the most "looked-up" words like ubiquitous, cynical or integrity.  The edgy, new, slang words according to MTV.com list "savage" as number one, with "woke" and "lit" among the top ten.  Call me boring, but I am going to give "connect" the distinction of being my Word of the Year.  It's a solid verb and it defines much of what I do and who I am.  Hmmm . . . I wonder how I will connect in 2017?

Since we are on the subject of words, I will leave you with a brief list of some of the best books I have read this past year:

• Einstein's God, Conversations about Science and the Human Spirit by Krista Tippett

This book is a compilation of significant conversations that Krista had on her weekly NPR program "Speaking of Faith" (now "On Being).  And I quote her, "How we ask the questions affects the answers we arrive at."  This year she released another book, Becoming Wise: An Inquiry into the Mystery and Art of Living.  I recently purchased it and am saving it for a good January read!

• David and Goliath, Underdogs, Misfits, and The Art of Battling Giants by Malcolm Gladwell

This is the second Gladwell book that I have read and am a big fan.  He has a remarkable way of distilling a concept or belief.  I read Outliers: The Story of Success several years ago and still quote the observation about "10,000 hours."  Good read!

• The Boys in the Boat by Daniel James Brown

I read this in the weeks leading up to the Olympics this past summer.  What an inspiration!  It is the story of nine American oarsmen and their epic quest for "gold" at the 1936 Berlin Olympics.  So many life lessons in this book . . . a must read for anyone that is a part of a team!  So here's a bit of inspiration to leave you with, "If there was little they could do individually to turn the situation around, perhaps there was something they could do collectively.  Perhaps the seeds of redemption lay not just in perseverance, hard work, ad rugged individualism.  Perhaps they lay in something more fundamental -- the simple notion of everyone pitching in and pulling together."

So this is the part where I usually insert a recipe, but this week I am using up left-overs, cleaning out the fridge and getting ready for a more healthy diet once again.  I will return in January with some wit, and maybe even some wisdom, on the third Thursday, the 19th, and intend to continue this monthly until next November ;)

"In the beginning was the Word, and the Word was with God, and the Word was God."

John 1:1

Lord of all Creation,

What a gift that we have Your holy and living word through scripture in the Bible.  Thank you Lord for communicating to us in such a profound way!  We cherish your words and the gift of language that we so uniquely possess.  Help us Lord in the coming year to speak words that extend peace, compassion, understanding and love.  In Jesus name we pray.

O Holy Night!

O Holy Night, the stars are brightly shining,

It is the night of our dear Saviour's birth.

Long lay the world in sin and error pining,

Till He appear'd and the soul felt its worth.

A thrill of hope, the weary world rejoices,

For yonder breaks a new and glorious morn.

Fall on your knees!

O hear the angel voices!

O night divine,
O night when Christ was born;

O night divine,
O night, O night Divine.

by Adolphe Adam 1847

My first memories of the Nativity go back to my childhood home on Deer Path Lane.  There, we set our Nativity in the fireplace; strangely. (It did not occur to me until I was a bit older that Santa and baby Jesus cannot occupy the same space!)  So each year Dad would clean the real, wood-burning fireplace in our Living Room and Mom would gently lay a sheet of fluffy cotton with glitter sparkles over the grate.  She would then place the stable on top, lace it with "Italian lights," and set all the figurines inside.  I remember them to be light, almost like paper mache, and on the bottom a stamp "Made in Italy," which seemed special to me.  Their appearance was that of a figure right-off the canvas of a Botticelli painting.  Needless-to-say, we took great care handling such delicate pieces . . . 

My brother Danny and I loved to re-arrange the figures; each with different ideas on placement.  So he would do his set-up and I would casually drop by to "fix it."  I paid special attention to the two angels in pink robes giving them a place of prominence near Mary.  Danny invariably would bump them to the background and move the blue-robed angels to the front.  And the animals . . . no telling where they would end up on any given day!  All this covert activity occurring while on alert for being "naughty or nice" thereby disqualifying ourselves from Santa's spoil.

Our little "game" seems silly now but this little manger helped me to play out the scene.  A stable . . . straw and a manger . . . cows and donkeys and sheep . . . a young woman and her husband . . . a baby. What is difficult for even an adult to imagine, became so real in the hands of child's play! 

So on this day of remembrance of Christ's Birth, may the "reality" of His presence be in your heart.  For He is Emmanuel; God with us! 

(The Nativity captured in the photo above is from Our Lady of Mount Carmel Church in Darien where Mom attends Mass.  She told me that this Nativity is the same one that was used in the movie "Home Alone."  And yes, that is snow in the foreground.)


Mediterranean White Bean Soup
This soup is a traditional dish that we serve on Christmas Eve.  I used to call it "Vegetable" Soup to hide the fact that it is bean-based.  But you will find there really are more vegetables than beans in this soup!  No matter the name, it is a hearty bowl of goodness that can be a first course when served in a cup or the main course served in a bowl alongside crusty bread and a green salad with vinaigrette dressing. This recipe is from my favorite cookbook, "New Recipes from Moosewood Restaurant."  Many years ago I was in Ithaca, New York on business and stopped in at Moosewood which is a restaurant/co-op of sorts.  Great vibe; amazing dishes . . . Enjoy!
    
     1 cup dried navy beans, soaked overnight
     Stock or water
     2 tablespoons olive oil
     2 bay leaves
     4 whole garlic cloves
     3 sprigs fresh thyme (1/2 tsp. dried)
     1/4 teaspoon fennel seeds

     2 tablespoons olive oil
     2 cups chopped onion
     2 large carrots, chopped
     1 red pepper, chopped
     1 green pepper, chopped
     1/2 cup water

     1/2 teaspoon dried mint
     1/4 cup chopped fresh parsley
     2 tablespoons fresh lemon juice
     salt & pepper to taste

Put the drained beans into a 4 quart pot and add stock or water until it reaches a point an inch above the level of the beans.  Add the oil, by leaves, garlic, thyme and fennel seeds.  Simmer Covered until the beans are tender, about 1 hour.  Replenish liquid occasionally, keeping the beans covered with an inch of liquid.  When the beans are tender, discard the bay leaves, garlic cloves and thyme twigs, if you are using fresh thyme.

Meanwhile, saute the onions in 2 tablespoons of olive oil for 5 minutes.  Add the carrots and saute another 5 minutes.  Stir in the peppers and saute 5 minutes more.  Add 1/2 cup water and cook the vegetables covered until the carrots are just tender.

Stir the vegetables into the pot of cooked beans and simmer 15 to 20 minutes to blend the flavors.  Add the mint, parsley, and lemon juice.  Salt & pepper to taste  This will vary depending on whether stock or water was used.  Serve with grated parmesan or romano cheese.  (Make several days ahead and reheat for the best results.)

"Behold, the virgin shall conceive and bear a son and they shall call his name Immanuel" (which means, "God with us").  Matthew 1:23

Thank you Jesus for coming to live among us so long ago.  We are reminded in this season of Advent that you will come again, in great glory. Until that time,  we celebrate Christmas with the anticipation, excitement and JOY of the season.  By your Spirit, prepare our hearts that we will carry the hope of our Saviour throughout the New Year. 

My Favorite Peeps . . . circa 1996!

It has been a rough week as I have been sick for almost 5 days now.  Out of boredom, I went in the basement to poke around and found our Christmas Keepsake box.  It is filled with wonderful hand-made gifts that our children gave to us over the years.  There are also the cards and letters that I have sent that mark a brief history of our family.  The one below is from 20 years ago!  It is now my "Throwback Thursday" post for the Christmas Season:)

Christmas 1996

On just about any given Saturday or Sunday morning, I can be found in the kitchen mixing up a batch of pancakes.  The kids love them . . . and come to think of it, pancakes are one of those "comfort foods" that most folks enjoy!  Comfort foods often bring back pleasant memories of our childhood, much like Christmas does each year.  So during this holiday season, I would like to share this pancake recipe with you.  It brings back memories for me of the simple things we shared throughout the year . . .

Buttermilk Pancakes

1 cup cake flour

1/2 cup whole wheat flour

1/4 cup wheat germ

2 teaspoons sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/4 cup milk

2 eggs

3 tablespoons butter

1. Preheat griddle.  Mix dry ingredients in a large bowl.  Dry ingredients . . . day-to-day work, oh the monotony of it all!  We all rise early.  Dan's first out the door.  He's generally gone by 4:30 am (if he's up on the first snooze).  The kids are generally off between eight and eight thirty.  Jake, our resident teenager, sleeps until the last possible moment.  He needs the extra sleep so that he can rest his brain to be "sharp & witty" for the day ahead.  Kate, on-the-other-hand, is up bright and early.  After all, one needs some time to take a twenty minute shower, dry & curl her hair, try on at least five outfits, and call Amy, Katie, Michelle or Nicole.  Luke is our "morning person," the only one who smiles!  He gets up, gets ready, eats breakfast and is usually out-the-door before the others.  At nine years old, it's important to stake your claim at the bus stop so you can board first.  Now Daniel is our morning challenge.  He rolls out of bed with a grumble and a growl.  He doesn't talk much so I limit our conversation to, "Have you brushed your teeth, washed your face and combed your hair?  Enough said.

2. Mix liquid ingredients in a separate bowl and pour into dry mixture.  It takes a certain combination of "liquid and dry" to bring all the ingredients together to form the batter.  And certain times we are brought together to share a special event.  We celebrated two baptisms in the Kaminski Family this year; one for Logan, Jeff & Polly's first, and one for Tommy, Bonnie & Dave's third.  We're anticipating another when my brother Dan and his wife Sue deliver their first this December.  When it comes to birthdays, this was a "red letter" year.  Grandma Sue turned 90, Dan's mom, Pat, turned 60 and Dan rounded the corner of 40.  We ushered Dan into his new decade with a couple of celebrations including a Toga Party!

3. Combine until there are few lumps.  DO NOT OVERMIX!  We have to be careful to combine things in just the right way.  "Over-mixing" can often produce disastrous results.  Such is the case with our lives.  When we have too much to do our life seems out-of-balance.  So many activities to do . . . not enough time to do it all.  So this year I have cut back my hours at QUARTERS, to try to bring about some "balance" to our family life.  Robin, our nanny for many years, returned home to Scottsbluff, NE.  She said we didn't need a nanny anymore!?  So now I do the chores, run the errands and drive the kids to their activities.  This year I watched Jake's football team go undefeated.  Kate too had an undefeated season in cross country.  She finished first in her conference.  Luke seems to have found his niche in hockey.  Whether it be "ice" or "in-line" he's a natural on skates.  In fact, his in-line hockey team won the play-offs!  Danny enjoys tagging along to his sister and brother's events.  He makes friends wherever he goes and is generally enjoying the good life.

4. Spoon pancake batter onto hot griddle.  Flip when bubbles appear on top.  Serve at once!  What are the things that make life sizzle?  For us (me), it's travel.  Besides our annual ski trips out West; this year to Utah & Montana, we biked over 600 miles around the Midwest.  Our first bike ride was the GRABWAR (Great Annual Bike Along the Wisconsin River).  Jake, Kate, Maggie Cotter & I started in Eagle River, WI and pedaled 450 miles down to Prarie-du-Chein, WI.  For an encore, Jake, Kate, Dan & I rode the PACRAC in central Illinois.  This was all in preparation for the "Backroads Adventure" Dan & I enjoyed in the wine country of northern California.  Our accommodation for all of these trips was the luxury of a goose down sleeping bag and a tent.  (We did cheat a bit.  In Wisconsin, we ditched camp a few nights for the comfort of my in-laws lake house.  And in California, our final night was sent being "pampered" at the Sonoma Mission Inn!)  Just recently, we spent a few days with my in-laws at their lovely place on the beach in Naples, FL.  While we were there, we enjoyed a day spent with my parents who now reside in Del Ray Beach, FL.

I have heard it said that kids are like pancakes.  The first few sometimes burn and by the time you get "the hang of it" that batter is all gone . . . I'm finally getting "the hang of it" and my babies are almost grown up!  So I turn them carefully hoping they'll be just right.  But I need not worry because I know that God is with them and watches over them.  For that matter, he is with all of us if we let Him into our hearts.  So open your hearts this holiday season and prepare a special place for Jesus to be with you the whole year through.